Ingredients: |
Ingredients: Nut milk (ideally, blend 1 and 1/2 cup water with 1 cup nuts, cashews are best, almonds second-best; you want the milk to be very creamy. Can probably use store-bought nut milk but it won't be as creamy.)
Thinly sliced (long way) medium-to-large onion
2 Tbsp Olive Oil
3 gloves minced garlic
Salt and pepper to taste
1/2-1 tsp oregano; 1/4-1/2 tsp basil and marjoram
1/2 each green, yellow, red, orange peppers (sliced thinly, long way)
if you like spice, add half or whole poblano and/or 1/4-1/2 jalapeņo
1 to 1 and 1/2 cups white wine
Pasta (ideally Kamut Spirals but any kind will do)
If making for non-vegans, 1/4 cup parmesan cheese
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Directions: |
Directions:Prepare 1/2 box of Kamut pasta; drain and set aside but keep warm.
Simmer onions gently in olive oil until soft.
Add garlic and simmer for 1 minute. Then add peppers and simmer for 2 minutes.
Season to taste with salt and pepper and Italian spices.
Add 1/4-1/2 cup freshly blended nut milk.
Add 1 cup white wine.
Simmer for 5 min. (the longer you simmer, the softer the peppers will be).
If it doesn't look creamy enough, add more nut milk. Or if you are making for non-vegans, add 1/4 cup parmesan cheese.
Serve immediately over pasta. Garnish with pine nuts or hemp nuts and parsley; add parmesan for non-vegans. |
Personal
Notes: |
Personal
Notes: I called this gluten-free-ish because not everyone can tolerate Kamut Pasta. If you can't, just use a different gluten free noodle. This is probably good over rice too.
I have not tried this with store-bought nut milk so not sure it would be creamy. This is a great way to use up stale nuts if you bought the huge container at Costco and couldn't finish it in time.
Freeze the leftover nut milk for the next time you make this.
For meat/fish eaters, this would probably be good with shrimp or chicken.
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